Creamy Coconut and Veg Curry

This curry is inspired by a Rick Stein recipe from his book Rick Stein’s India. It’s buttery, creamy and wholesome. I’ve used some of the same vegetables here and have cooked them al dente just like Rick’s recipe. My vegan version uses coconut milk which adds to the creamy texture and I’ve made mine slightly less thick so as to serve perfectly with some rice. You’ll be going back for seconds.